Wednesday, July 27, 2005
Bite with Belkys: Linguini With Scallops and Pesto Sauce from Ristorante Bice
The Chef: Marcello Rivetti
The Restaurant: Bice
The Dish: Linguini tossed with scallops and pesto sauce
- 4 to 6 quarts water
- 1 tablespoon salt
- 2 meduim-size potatoes, peeled and diced
- 1/2 pound green beans, trimmed and cut into 1-inch diagonal pieces
- 1 pound linguini
- 1 pound scallops without shell
- 6 tablespoons extra virgin olive oil
- 1 large clove garlic, peeled and cut in half lengthwise
- 1 small dried hot red pepper, cut in half lengthwise
-Bring the water to a boil in a pasta pot. Add the salt, potatoes, green beans and the pasta cook until the vegetables and the pasta are al dente, tender but still firm for about 7 minutes.
-In a large skillet heat the olive oil with the garlic and red pepper. Saute very slowly, pressing on the garlic and pepper with a wooden spoon to extract juice.
-Remove and discard the garlic when it starts to soften and turn golden.
-Remove the pepper when soft and discard.
-Add the scallops and saute for about one minute, and sprinkle salt and pepper.
-Drain the linguini and the vegetables in a colander and immediately add to the scallops. Add the pesto sauce and toss well over very low heat.
-Transfer the pasta to a platter or bowl and serve immediately.
- 4 cups basil leaves, well packed
- 4 cloves garlic, lightly crushed and peeled
- 1 cup pine nuts or walnuts (or a combination of the two)
- 1-1/2 cups freshly grated parmesan cheese
- 1-1/2 cups extra virgin olive oil
- salt and pepper
-Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add cheese and process until combined.
-With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste.
-If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.
-Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3 1/2 to 4 cups, and can be halved.
FOR MORE INFORMATION:
Le Meridien Sunny Isles Beach
18683 Collins Avenue
Sunny Isles, FL 33160